Grilled Apricot Summer Salad With A Simple Hemp Oil Vinaigrette (V,Gf)
With summer in full heat, the only thing I ever want to eat is something refreshing and uses the bare minimum of heat. This summer salad ticks both boxes. It’s refreshing, fruity and zingy. The grilled apricots add a smoky, sweet and fruity addition which pairs so well with the kale. Make sure to MASSAGE YOUR KALE because not only does it break it down and make it easier to digest, quite like wilting, but it also makes it tastes much better and less bitter. You can really use any fat, such as coconut oil or olive oil, but I prefer avocado because I love avocado (duh). I also used quinoa penne pasta in this salad, but feel free to use any pasta you have on hand.
The salad dressing is a super simple vinaigrette made with hemp seed oil, lemon and salt + pepper. I used the cold pressed hemp seed oil from Royal Hemp and I think it’s my new favourite pantry staple. It’s got a distinct nutty flavour which works well in salad dressings and dips. Just make sure not to cook with hemp oil as it has a low smoke point and can even cause it to hydrogenate at high temperatures. I’ve dropped some interesting hemp oil facts below 🙂
Here’s some hemp seed oil facts:
- Rich in Omega-3 & 6
- Gluten & lactose free
- RIch in vitamin E & D
- Boosts immune system
- Powerful antioxidant
- Anti-aging effects
- Promote skin and hair health
- Lowers cholesterol and promotes heart health
- 2 stems kale, trimmed and washed
- ½ avocado
- ½ cup pasta of choice ( I used Quinoa Penne)
- Handful of cherry tomatoes
- Handful of blueberries
- 2 apricots
- 1 tbsp hemp seeds
- 2 tbsp sunflower seeds
- Pinch of salt + pepper
- In a bowl, combine all the dry ingredients and mix well. In another bowl and using a fork, mash your banana down. Aim for a chunky mixture with little bits of banana.
- Add the banana and soy milk into the dry ingredients and mix until just incorporated. You don’t want to overmix your batter, it’s totally fine to have lumps of flour still in the batter!
- Heat a non-stick pan on medium-high and grease with coconut oil or vegan butter. Once hot enough, ladle batter and cook for 3-4 minutes or until edges brown and bubbles appear on top. Flip and cook for another 1-2 minutes and transfer to a plate. Pro tip – To keep pancakes warm, cover plate with foil and place in a warm oven.
- Once all pancakes are cooked, top, and feast!